Moroccan Chicken Stew

Another chance to try out the cast iron casserole cookware, this one. It’s also a chance to get well on our way to five-a-day when it comes to vegetables. It’s another recipe which is relatively easy and the only stress comes from waiting for it to be ready. I took the cheat’s route and used tinned chickpeas, rather than cooking my own as Nigella suggests (yes, this is another recipe from How To Eat: The Pleasures and Principles of Good Food (Nigella Collection)).

The house smelt amazing whilst this was on the stove, but the end result was a little disappointing. Nigella does suggest adding a stock cube if you think it’s not strong tasting enough and I reckon it would have benefited from this – or possibly just from far more Harissa.

On the plus side, we have left overs so I get some Moroccan chicken and vegetable soup for my lunch tomorrow!